Use a vegetable peeler to peel the long side of parmesan to make 12 shavings. Transfer to a plate, cover and place in the fridge. Finely grate remaining parmesan. Transfer to a bowl, cover and set aside.

Step 2

Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain, toss with 1 teaspoon of the oil, return to the saucepan and cover to keep warm.

Step 3

Meanwhile, roughly chop half of pancetta and set aside. Heat a non-stick frying pan over high heat, add 4 of remaining whole pancetta slices and cook, uncovered, for 1 minute each side or until golden. Set aside on a plate lined with paper towel. Repeat with remaining slices. Add chopped pancetta to pan and cook over high heat, uncovered, stirring, for 2 minutes or until golden. Drain on a separate plate lined with paper towel and set aside.

Step 4

Heat remaining oil in a clean, medium non-stick frying pan over high heat. Add onion and garlic, and cook, stirring, for 2 minutes or until onion softens slightly. Add wine and bring to the boil. Reduce heat to medium and simmer, uncovered, for 2 minutes or until wine reduces by half. Add cream and bring to the boil, Reduce heat to low and simmer, uncovered, stirring occasionally, for 5 minutes or until mixture thickens slightly. Remove from heat and stir in grated parmesan. Taste and season with salt.

Step 5

Add the cream sauce, chopped pancetta and chives to the fettuccine and toss to combine. Divide among serving bowls and top with pancetta slices and parmesan. Serve immediately sprinkled with pepper.